Stonecrop Salad recipe - ingredients, nutrition and when to eat it
A spring salad with juicy, crisp stonecrop, tomatoes, and a sweet, tangy, spicy gochujang dressing.
A spring salad with juicy, crisp stonecrop, tomatoes, and a sweet, tangy, spicy gochujang dressing. It is a refreshing choice for a light lunch or as a side for meat dishes.
Salads & light · 10 minutes to cook
Nutrition (per 208.5g serving): 100.7 kcal · protein 3.6g · carbohydrate 19.3g · fat 2g · sodium 374.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stonecrop can develop a grassy smell if handled roughly, so soak it in water and rinse it gently.
Tips: Mix in the dressing just before serving to preserve the stonecrop's crisp texture.
Tips: If the tomato has a lot of seeds, you can remove some before slicing.
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Ingredients (1 serving)
- Stonecrop — 70 g
- Tomato — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Plum syrup — 0.5 Tbsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp